An Edible Mosaic™

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Home » Type » Desserts » Candy » Easy Mocha Fudge with Cacao Nibs

Easy Mocha Fudge with Cacao Nibs

December 3, 2014 by Faith 9 Comments

Easy Mocha Fudge with Cacao Nibs

Last summer when Mike and I were leaving Kuwait to move back home, I was trying to use up everything I possibly could from our pantry.

I was making good headway with help from The Ultimate Granola Cookies and Loaded Kit Kat Peanut Butter Brownies, but then I found myself face to face with two kinds of chocolate chips, a can of sweetened condensed milk, and cacao nibs. I was up for the challenge though.

Easy Mocha Fudge with Cacao Nibs 2

While I was wondering what on earth to do with those ingredients (it felt like my very own mini version of Chopped, only without the grape soda, chicken liver, and corn chips), fudge came to mind.

Now, in my family, fudge is typically just a Christmas and Easter (but mostly Christmas) thing. But when you’re trying to use up anything and everything in your pantry, suddenly fudge is perfect for anytime, especially if you have friends and neighbors who you can drop off pretty trays of it to.

Easy Mocha Fudge with Cacao Nibs 3

(Side Note: If you’re one of the people I unloaded a giant-sized tray of muffins, cookies, or fudge to before I left Kuwait, I am truly sorry and deeply appreciative. I’m pretty sure it worked out well for both of us though. ;) )

Anyway, it’s definitely the season for fudge now, and there’s no doubt in my mind that I’ll be making this one again. This fudge is sweet, but not in a sickly sweet way; the cacao nibs help to balance the sweetness and also provide a little crunch, which is a nice contrast to the creaminess of the fudge. And the espresso powder takes the flavor over the top.

Easy Mocha Fudge with Cacao Nibs 4

Print
Easy Mocha Fudge with Cacao Nibs
Prep time:  10 mins
Cook time:  5 mins
Total time:  15 mins
Yield: 64 (1-inch) pieces
 
Ingredients
  • 1½ cups (9 oz/255 g) good-quality milk chocolate chips
  • 1½ cups (9 oz/255 g) good-quality semi-sweet chocolate chips
  • 1 (14 oz/397 g) sweetened condensed milk
  • ⅛ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 4 teaspoon hot water
  • 4 tablespoons raw cacao nibs
Instructions
  1. Line an 8 by 8-inch dish with parchment paper or foil.
  2. Melt the milk and semi-sweet chocolate chips with the condensed milk in a microwave or double boiler.
  3. Stir in the salt, vanilla, and dissolved espresso powder.
  4. Pour the mixture into the prepared pan and smooth out the top; tap it a couple times on the countertop to help any air bubbles escape. Sprinkle the cacao nibs on top.
  5. Transfer to the fridge and let the fudge chill until hard, at least 2 hours, but overnight is fine.
  6. Cut into squares and serve. (Wrap up any leftovers and store them in the fridge.)
3.5.3251

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Filed Under: Candy, Chocolate, Gluten Free Tagged: Cacao Nibs, Candy, Chocolate, Christmas, Desserts, Easy Fudge Recipes, Edible Gifts, Festive, Fudge, Holidays, Homemade, Homemade Gifts, Mocha, Recipes, Treats

Comments

  1. Joanne says

    December 7, 2014 at 3:55 pm

    I happen to have some sweetened condensed milk in the fridge right now that desperately needs using up! And cacao nibs in the pantry as well. Could this be any more perfect?

    Reply
  2. Laura (Tutti Dolci) says

    December 3, 2014 at 8:54 pm

    What a perfect holiday gift, I love the cacao nib topping!

    Reply
  3. Eileen says

    December 3, 2014 at 4:27 pm

    Nice! This fudge sounds like a perfect easy gift, or a cookie & candy exchange candidate. So good!

    Reply
  4. Ksenia @ At the Immigrant's Table says

    December 3, 2014 at 8:57 am

    Though I don’t usually cook with condensed milk anymore because of my lactose-intolerance, I still have fond feelings towards it (I grew up with condensed milk slathered on toast as a treat). Your use of it looks great!

    Reply
  5. Erica says

    December 3, 2014 at 8:24 am

    Thats so funny- I just saw a can of condensed milk in the cabinet and was wondering what to do with it! Good timing!

    Reply
  6. Katrina @ Warm Vanilla Sugar says

    December 3, 2014 at 5:06 am

    I just love the espresso in there! Delicious!

    Reply

Trackbacks

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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